Group health veggie burger
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Green onion -- chopped |
| ¼ | cup | Green pepper -- chopped |
| ¼ | cup | Parsley -- chopped |
| ¼ | teaspoon | White pepper |
| 2 | Garlic cloves -- diced | |
| ½ | cup | Mozzarella cheese -- grated |
| ¾ | cup | Brown rice |
| ⅓ | cup | ;water -- white wine or |
| Vegetable broth (for | ||
| Braising) | ||
| ½ | cup | Carrot -- shredded |
| ⅔ | cup | Onion -- chopped |
| 3 | Celery stalks -- chopped | |
| 1¼ | teaspoon | Seasoning salt |
| ¾ | teaspoon | Thyme |
| ½ | cup | Cheddar cheese -- grated |
| 2 | cups | Oatmeal -- quick |
| ¾ | cup | Bulgur wheat |
Directions
Cook the rice and bulgur wheat. Braise vegetables for -2-3 minutes in a covered pan, stirring once or twice. Veggies should still be crisp. Drain thoroughly; mix with rice and cheese until chesse melts slightly.
Mix in remaining ingredients. Shape in 4-ounce patties. Cook about 10 minutes each on a grill or nonstick frying pan, using cooking spray. Serve on a whole wheat bun. Serves 12.
Nutritional analysis per serving: 381 cal; 21% cal from fat; 9 g fat; 9.7 g dietary fiber; 15 mg chol; - 691 mg sod; 16 g prot; 60 g carb; 4⅕ g sat fat; 1 5 g polyunsaturated fat; 2.9 g monounsaturated fat source: GT vegetarian echo/uploaded to F&W library by Sylvia Steiger/MM by DEEANNE Recipe By :
From: Date: File